Jan Smink is proud of his heritage as the son of a farmer and a Frisian. He is very much at home in charming Wolvega, where he has transformed a former bank branch. The interior is done out in black and incorporates natural materials to create warmth. This is certainly a charismatic and daring chef. His cuisine is carefully considered, challenging and exciting. With a wealth of experience and technical skill, he bends textures, temperatures and flavours to his will. Take one of his signature dishes: Delicate slices of steamed Jerusalem artichoke are placed in layers over a puree of the vegetable mixed with smoked eel to add punch and depth. This is topped with crispy bacon, a spoonful of caviar and also a bubbly sauce based on an aromatic oil. This is Jan Smink all over: creative, thinking outside the box without overcomplicating things. His use of tomato in various ways to enhance yellowtail with umami flavours is typical of his personal cooking style. This is a chef who is going places.